*  Exported from  MasterCook II  *
 
                           Pecan Breaded Oysters
 
 Recipe By     : David Jarvis, Melange, Northfield, IL
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Fish And Seafood                 New American Cuisine
                 Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    vanilla beans -- split in half
    1      medium        cucumber, peeled, seeded -- diced
    4      ounces        heavy cream -- or whipping cream
    4      ounces        unsalted butter
    1      pinch         salt -- to taste
    1      pinch         black pepper -- to taste
    4      large         plum tomatoes -- peeled,seeded,diced
    5      ounces        pecan halves
    8      ounces        flour
   16                    raw oysters -- reserve bottom shell
    1      tablespoon    butter -- or vegetable oil
 
 STEP ONE: The Sauce--
 To prepare sauce, combine first three ingredients and bring to a boil. Reduce
 slightly, allowing vanilla flavor to come out. Whisk in butter. Season to
 taste. Add tomatoes and set aside.
 
 STEP TWO: The Oysters--
 To prepare oysters, grind pecans and flour in food processor, making “pecan
 meal.” Dredge oysters in pecan meal. Saute in small, nonstick pan with
 vegetable oil or butter for two minutes on each side over high heat.
 
 STEP THREE:
 Place four shells on each of four plates, spoon sauce into shells, and place
 one oyster on top of each.
 
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 Suggested Wine: California Sauvignon Blanc, French White Graves